The Dish

Kasey's Lime Pie With Coconut Crust

A few weeks ago while I was in Florida visiting my husband's family, I had stumbled across a bottle of fresh Floridian Key Lime juice at one of the citrus farms. Having a strong love for anything Key Lime and a fresh boost of confidence thanks to what I learned at the FBF Conference I decided that this little green bottle was coming back to California with me.

Now, many of you know... I'm not much of a baker, I'm more of a faker. Meaning I can fake-bake my way into a delicious dessert whenever needed but it's not my strong point. With that in mind, I sought out for some inspiration via Pinterest and ended up finding a straight forward Key Lime Pie recipe that I knew I could doctor up to make it my own!

Ingredients:

1 1/2 cups graham cracker crumbs, crushed (about 12 squares)

1/2 shredded coconut

3 T Sugar

3/4 stick butter (about 1/3 cup)

3 egg whites beaten

2 (14 oz) cans sweetened condensed milk

3/4 cup key lime juice

1 T Lime zest

1/3 cup nonfat Greek yogurt (plain or vanilla work great!)

Instructions:

1. Crush the graham cracker squares in a food processor or chopper adding in the coconut once the crackers have turned to crumbs.

2. Transfer mixture to a large bowl, add sugar and butter, and mix into the crushed graham cracker.

3. Press 1 tablespoon graham cracker mixture into the bottom of a cupcake liner. Push the mixture down with your fingers to fully cover the bottom of the liner.

4. Bake the mini crusts at 350 degrees for 8 minutes so that it can harden.

5. In a separate bowl, mix together egg whites, condensed milk, lime juice, lime zest, and Greek yogurt. I used an electric hand mixer and the consistency was great!

6. Fill the cupcakes about 3/4 of the way full with the mixture. Bake for 12-15 minutes and cool in the refrigerator until ready to serve.

7. Top with fresh whip cream, toasted coconut flakes and a little lime zest right before serving.